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Our PBS station in Colorado broadcasts a weekday cooking show presented by a sweet little lady from India. She reminds me of Julia Child when she first started her TV shows - a little shy; but this lady is not as goofy as Julia Child, and probably never will be.
Here are a couple of her recipes that happen to be meatless.
Biliani Rice>
2 tbsp butter
2 - 3 sliver cinnamon stick
1 bay leaf
2 - 4 curry leaf
1 1/2 cups Basmati rice, rinsed and drained
1/4 tsp turmeric
1 whole clove
1/2 tsp ground cardamom
3 cups warm water
1 tsp minced fresh ginger
1/4 tsp garam masala powder
2 - 4 strands saffron
1 tsp salt
Heat pan and melt the butter in it. Add cinnamon, bay leaf, curry leaf, and rice. Toast the rice slightly. While stirring and toasting, add one at a time: turmeric, clove, cardamom, ginger, garam masala, saffron. Add the warm water, and bring to a boil. Turn to medium low, cover, and cook 20 minutes until done. Set aside and keep warm.
Can be mixed with meat or vegetables like stir fry cabbage.
If desired, garnish with hard boiled eggs (cut in half) seasoned with black pepper/cumin powder.
Cabbage with Coconut Poriyal Stirfry
2 tbsp oil (or teaspoons?)
(2 - 4 curry leaves)
(1 dried red pepper)
1 tsp black mustard seeds
1 tsp urad dal
4 cups shredded cabbage, not too fine
Grated fresh ginger
1/2 green chili pepper, chopped
12 tsp salt
1 tbsp fresh grated coconut
Salad:
1 cup red onion, cut lengthwise
1/4 cup chopped fresh tomato
1/2 green chili, chopped
1/2 cup nonfat plain yogurt (or Vegan yogurt)
1/4 tsp salt
Cilantro to garnish
1/4 cup red onion, cut lengthwise
1/4 cup roasted cashew pieces
Heat skillet of high heat. Add oil and add curry leaf, and red pepper, heat a moment. Stir in the mustard seeds until they pop, then stir in the Urad until it turns golden. Add the cabbage. Stir to mix in the seasoning. Add ginger, and stir while cooking. Strew with coconut and stir in. Turn off while cabbage still has some texture.
Combine the salad ingredients ahead of time and allow to blend flavors in the refrigerator.
